We have been looking at how we season our meat. Some ingredients are not always ideal to use as a flavoring agent because of the form they are in. With the assistance of a bit of liquid nitrogen forms can change. I was looking at green olives, a fetish of mine, and decided to powder them to season our flank steak. We added some brown sugar, garlic powder and salt and then grilled the meat. The quick seasoning was delicious, though a longer seasoning, actually a cure shows great potential in our next evolutions.
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